Guest Blogger: Lia Vacaaro
Food has always been a huge part of my life. I have always believed that food heals the body from the inside out and that food truly is the best form of medicine. I always incorporate a variety of colorful fresh foods into every meal, every day. Over the years I have transitioned to a plant-based diet that consists of a variety of fresh fruits and vegetables. I make sure that my plate has a number of colorful foods, which provides an abundance of vitamins and minerals.
Anyone that knows me well, knows that I love to cook! I can often be found in the kitchen creating new recipes and dancing to a number of different great artists like Madonna, Mariah Carey, Rhianna, Beyoncé, JLo, Frank Sinatra, and more. I love being able to share my recipes and my love of cooking to help others incorporate healthy eating habits.
I purchase local food as much as possible. Even though we have to fight through these cold months here in Pittsburgh, we still are fortunate to have access to local fresh foods year round. I am grateful that I can purchase through Penn’s Corner Farm Alliance all year, which provides the opportunity to purchase different items year round from numerous local farms. During the winter months I get to enjoy an abundance of fresh root veggies. I love making hearty soups and vegetables chips! During the warmer months, we have access to so many different types of leafy greens and vegetables like some of my favorites…eggplant, zucchini, tomatoes, etc.
Penn’s Corner Farm Stand makes it easy to purchase local fresh foods. I can select exactly what I want, how much I want, and when and where to pick-up my share. When we get too busy to pick our produce up, we can select the delivery option, to make life a little easier!
Have you checked out my recipe this week where I incorporate some delicious Green Meat Radishes and Sweet Potatoes that I received from my farm share?! Check out my recipes page and look for the Cilantro Radish Medley!
Cilantro Radish Medley
1 Sweet Potato
1 bunch Swiss Chard
2 Green Meat Radishes
4 baby sweet peppers (colorful variety)
Extra Virgin Olive Oil
Pinch of Salt
Pinch of Black Pepper
*Select Local and Organic when possible*
Rinse and chop Swiss Chard
Rinse and thinly slice peppers
Peel radishes and cut off ends; slice into 1/4″ slices
Rinse and chop cilantro and parsley
Scrub outside of Sweet Potato
Preheat oven to 300 degrees
Place sweet potato wrapped in foil (be sure to poke holes), on a baking sheet in the oven and cook for 45 minutes, or until soft
Once cooked, let cool
Heat Large skillet on medium low
Add about 3 tsp of Olive Oil and let heat for 30 seconds
Add Peppers and Radishes
Drizzle some more EVOO on top and a pinch of salt, pinch of pepper
Stir vegetable mix
Let simmer for 10 minutes; stir as needed
Add chopped Swiss Chard, add another pinch of salt and pepper; drizzle EVOO over top
Cook for another 5-8 minutes (cooking until vegetables have softened a bit and slightly browned); keep stirring as needed
Scoop Sweet Potato out of the skin and mix in a bowl with a pinch of salt, pepper, and EVOO; plate and top with fresh herbs
Once vegetables mix is ready, plate food and top with fresh Cilantro and Parsley mixture